Ingredients

The following ingredients have 4 Servings
  • 1 medium cauliflower (cut into florets)
  • 3 tablespoons butter (melted)
  • ¼ cup mayo (I used vegan mayo but you can use the traditional one)
  • 1 teaspoon Garlic powder
  • ¼ cup Parmesan cheese
  • Salt and pepper to taste
  • 1 tsp Olive oil and fresh parsley for garnishing

Instruction

  • First, fill a large pot with about 2 cups of water and bring it to a boil.
  • Then, place a steamer basket in the bottom of the pot.
  • Add the cauliflower florets into the steamer basket.
  • Cover the pot and steam until the cauliflower is fork tender (6-8 minutes). Please do not steam for more than 8 minutes otherwise the florets will become very soggy.
  • Remove from the heat, uncover the pot (this step is important) and let the cauliflower cool down for 5 minutes.
  • Place the steamed cauliflower in bowl and cover with a plastic film leaving a small space to place the immersion blender. Slowly start to mash the cauliflower. At the beginning it will be a little hard to mash but after a few seconds it will be easy. Do not add any liquid like warm water or chicken broth while you are mashing the steamed cauliflower. Eventually it will release a bit of liquid and the mashing process will become easier. If you add more liquid your mashed cauliflower will become very watery at the end of the process.
  • When the cauliflower is completely smooth add butter, mayo, garlic powder, Parmesan, salt, ground black pepper and stir well to combine.
  • Taste to adjust the seasoning.
  • Garnish with black pepper, olive oil and fresh parsley.